Rick Stein served up tasty Danish fish cakes (‘frikadeller’) with remoulade sauce on Rick Stein’s Long Weekends.

The ingredients are: 650g cod fillet, skinned and boned, 150ml whipping cream, ½ lemon, zest only, 1 free-range egg, beaten, 80g plain flour, plus extra for dusting, ¾ tsp salt, 12 turns black peppermill, small handful dill, chopped, 1 tbsp capers, chopped and 40g butter.

For the mayonnaise: 1 free-range egg yolk, 1 tsp white wine vinegar, ¼ tsp salt and 150ml olive oil.

For the remoulade: 120ml mayonnaise (see above), 2 tbsp finely chopped capers, 2 tbsp finely chopped pickled gherkin, 1 small onion, finely grated, squeeze lemon juice, 2 tsp Dijon mustard, ¼ tsp curry powder, small handful chives, chopped, 3–4 sprigs fresh tarragon, chopped and 3 tbsp whipping cream, lightly whipped.

See the recipe in Rick’s book titled: Rick Stein’s Long Weekends, available from Amazon now.